Cathy Vogt is a Health & Culinary Coach, focused on educating clients on how to adopt healthier eating & lifestyle habits. She is a professionally trained chef, Integrative Nutrition Coach and Eating Psychology Coach. Cathy’s first book; Cultivating Joy in the Kitchen, offers plant-forward recipes along with nourishment practices, empowering reader to change their thoughts regarding health and get cooking! Learn more about her work, recipes and resources at www.anaturalchef.com.
In this chopped salad, barley is combined with crunchy cucumber, cherry tomato, radish, broccoli and red onion to epic effect. Drizzle on a dressing made with roasted red peppers and red wine vinegar and tote it to every picnic!
If you agree that there simply is never enough filling inside an egg roll, then this one-pan recipe is for you. No wrapping, rolling or deep-frying required! Serve with homemade spicy drizzle and steamed rice.
These blueberry oatmeal muffins check all the breakfast boxes! They’re family-friendly, totable and easily made with a base of quick oats, chia seeds, fresh blueberries and oat milk. The plant-based ingredients fill bellies with fiber, healthy fats, vitamins and minerals.Read More…
The winter veggie family wouldn’t be complete without Brussels sprouts. These bite-size cabbages are both high in fiber and vitamin C. They’re also super versatile, which makes them the perfect ingredient for this dairy-free au gratin dish.